Description
Remember that the creamy coleslaw, dill pickles, and buttery bun help balance the spice. If you’re unsure, start with less cayenne—you can always add a little hot sauce to your sandwich, but you can’t take the cayenne out once it’s in the crockpot!
Ingredients
Scale
- 2–3 large chicken breasts
- 1/2 tsp cayenne pepper
- 1.5 tbsp garlic salt
- 1/2 tbsp smoked paprika
- 2 tbsp brown sugar
- 3/4 cup honey
- 1/4 cup hot honey
- 1 tbsp white vinegar
- 1/2 stick butter, sliced
- 4–8 brioche buns
- 2 tbsp softened butter
- A sprinkle of garlic powder
- Dill pickle chips
- Fresh coleslaw
Instructions
- Step: Add chicken breasts to the crockpot.
- Step: Sprinkle cayenne pepper, garlic salt, and smoked paprika over the chicken.
- Step: Add brown sugar, honey, hot honey, white vinegar, and sliced butter.
- Step: Cook on high for 3-4 hours until tender.
- Step: Shred the chicken directly in the crockpot using a mixer.
- Step: Spread softened butter and a sprinkle of garlic powder on the brioche buns.
- Step: Broil buns until golden.
- Step: Assemble sandwiches by piling chicken on the buns, topped with fresh coleslaw and dill pickle chips.
Notes
Use a 7-quart crockpot. For less heat, reduce cayenne pepper. Chicken thighs may be used for a juicier texture. Serve with sweet potato fries.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 480 kcal
- Sugar: 28 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 95 mg